Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds
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Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
In the present study, grape seed samples (Alicante Bouschet, Cabernet Franc, Cinsault, Merlot, Shiraz) were treated with 1.0, 3.0, 5.0, and 7.0 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), peroxide value (PV), sterol, fatty acid composition, phenolic content, antioxidant activity of the seed oils, and chemical (dry matter, fat, ash, total sugar, invert sugar) changes of grape seeds were determined. Regarding fatty acid composition, oleic acid (C18:1) and linoleic acid (C18:2) levels decreased. beta-sitosterol content with a highest percentage among sterols in grape seed oils decreased due to gamma irradiation. Generally gamma irradiation increased free fatty acids and peroxide value of the oils; however, phenolic content and antioxidant capacity of grape seeds decreased.
Description
Keywords
Irradiation, Grape seed oil, Biochemical properties, Fatty acid composition, Supercritical-Fluid Extraction, Fatty-Acid-Composition, Physicochemical Properties, Oil, Antioxidant, Quality, Radiation, Walnuts
Journal or Series
Journal of the American Oil Chemists Society
WoS Q Value
Q3
Scopus Q Value
Q2
Volume
94
Issue
1
